Cooking with Allie: Chicken Tikka Masala


YOU GUYS.

I got a new cookbook for christmas and decided to try it out this week. You probably already know that my family LOVES food- all kinds of food. We love trying out new recipes and trying out foods from different countries. 
This cookbook is UNREAL. It has recipes that are inspired by the flavors of the world- I can't wait to keep cooking from it! 
Indian food has always been one of my very favorites- and when I saw the recipe for Chicken Tikka Masala in here I was like "NO WAY!!! THIS MUST GO DOWN." 

So I made it. 
And I want you guys to make it too.

ITS SO GOOD Y'ALL.


This dish looks gorgeous and made our house smell SO GOOD.


A lil' taste test never hurt nobodyyyy


CAN'T SEE NAAN. (See what I did there?!) haha


CHICKEN TIKKA MASALA
from "Global Kitchen" by David Joachim

I N G R E D I E N T S

4 large garlic cloves, coarsely chopped (2 Tbsp)
1 Tbsp minced peeled fresh ginger (<- one of my favorite things ever)
1/4 tsp salt
1/2 cup plain Greek Yogurt
1/4 cup fresh lemon juice
1 1/2 tsp paprika
1 tsp garam masala
1 tsp ground cumin
1/4 tsp ground red pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1 1/4 pounds ripe tomatoes, cored and quartered
2 Tbsp canola oil
1/2 cup finely chopped red onion
1 Tbsp minced peeled fresh ginger
4 garlic cloves, minced
2 tsp ground coriander
2 tsp paprika
1/2 tsp ground turmeric
1/2 tsp ground pepper
1/2 tsp salt
1/2 tsp garam masala
1/4 cup plain Greek Yogurt
2 Tbsp chopped fresh cilantro
2 1/2 cups hot cooked basmati rice

G E T  C O O K I N'  G O O D  L O O K I N'

1) Combine garlic and ginger on a cutting board. Sprinkle with salt, and mash into a paste by dragging and pressing broad side of knife over mixture several times (I just put it in a food processor to make the paste (is that cheating? haha)) Combine garlic mixture, yogurt, and next 5 ingredients (through ground red pepper) in a large ziploc bag. Add chicken, seal and marinate in refrigerator for 8-24 hours, turning bag occasionally 

2) Place tomatoes in a food processor (I used a blender hehe. same diff.) process until pureed to measure 2 cups. Heat a dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes or until browned. Add ginger and garlic; sauté 1 minute. Add coriander, paprika, turmeric, and ground red pepper; cook 1 minute. Stir in tomato puree, and bring to boil. Cover, reduce heat to low, and simmer 20 minutes or until thick

3) Preheat grill or broiler

4) While masala sauce simmers, remove chicken from marinade; discard marinade. Thread chicken onto 4 (12-inch) metal skewers. Place skewers on grill rack or broiler pan, cook 3 minutes. Turn skewers over; cook 3 minutes or until browned on all sides but still undercooked in center (chicken will finish cooking in sauce).

5) Remove chicken from skewers, add to masala sauce. Stir in salt and garam masala; cover and simmer and additional 6 minutes or until chicken is done. Remove from heat; stir in yogurt and cilantro. Serve over rice. Serves 5.

(We also served it with naan bread cause its the most delicious thing in the world NBD)

This dish was a hit. My hands smelled like garlic and ginger for like three days but WHATEVS. Give it a shot! You won't regret it ;) You can find the cookbook HERE :)
Love you guys!
Happy Cooking!

xoxo Allie